To spread between the layers of dough
250 gr butter, melted
1 teaspoon of sesame seeds (to sprinkle over pastries before putting in oven)

Preparation
Knead the dough mixing all its ingredients for 5 minutes. Put it aside to grow for 30 minutes. In the meanwhile prepare the filling: in a pan sauté the onion with a little bit of olive oil until it becomes yellow and slightly transparent, add the Turkish pepper paste, mix well. Later add the boiled and smashed potatoes together with salt, black pepper and yenibahar. Stir for a few minutes and remove from heat. Finally add the fresh parsley and the filling is ready.

Preparation of the pastries is shown in the photo. Get the raised dough and divide it into 9 balls. Take 3 groups of 3 balls. For every ball, roll out the dough with the help of a rolling pin and spread melted butter on top. Put 3 sheets of dough one on top of the other and roll them altogether into a cylinder. Put the cylinders in the fridge for half an hour so that the butter inside gets solid again. In the meanwhile, prepare the oven at 200 C.

When you take out the cylinders out of the fridge, you can start working on the pastries. Cut pieces of 2-3 cm from the cylinders and spread each piece slightly, here you can also use simply your hands instead of the rolling pin, as you wish. Put one tablespoon of filling in the middle and close it into a triangular shape and place it on the oven tray (greased with oil or butter). Brush the egg yolks (yellow parts) on the pastries, sprinkle the sesame seeds on top and cook them in the oven at 200 C until they get golden brown.